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Unfold the puff pastry onto a lightly floured work surface. If the pastry comes in a single large sheet, cut it in half crosswise. Roll out each piece of puff pastry to a roughly 8-by-10-inch sheet.
Divide the ham and cheese among the pastry strips, laying them along the length of each strip but stopping at the border. Fold the slices as needed to fit inside the edges. Starting at the bottom ...
Get Ree's Blue Cheese and Pear Flatbread recipe. ... and cheesy—like puff pastry with melty brie and cranberry sauce. ... Buttered Side Up/ The Pioneer Woman.
This is a list of Italian desserts and pastries. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian desserts have been heavily influenced by cuisine from surrounding countries and those that have invaded Italy, such as Greece, Spain, Austria, and France.
The recipe differs from that of the sweet pastiera for the dough based on pre-cooked wheat and the filling obtained from the union of sausages and cheeses (the most typical are Neapolitan salami and caciocavallo). In some variants the use of brisé dough and puff pastry is preferred.
The oldest known documented recipe for puff pastry in France was included in a charter by Robert, bishop of Amiens in 1311. [5] The first recipe to explicitly use the technique of tourage (the action of encasing solid butter within dough layers, keeping the fat intact and separate, by folding several times) was published in 1651 by François ...
1. Heat the oven to 400°F. 2. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares.
A common preparation uses puff pastry, tomato, and mozzarella. [2] It is part of the Salentine street food tradition and can be found in every Apulian bar, bakery, and rotisserie . It is produced with two discs of puff pastry, the lower disk is of about 10 cm (approximately 4 inch) in diameter and the upper one of 12 cm (about 5 inch), to which ...